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What is AbadejoThis forum post is dated 04/08/10. If you feel it is old or outdated, please follow up with a question or comment and someone may be able to update it, or reply with newer information if you have it.
| What is Abadejo Yesterday I ordered something and they didn't have it... so they offered me "Abadejo" (a fish) instead. The waitress, though quite fluent in English didn't know know what of fish Adadejo is.So I said I'd look it up. It seems to be: Pollachius pollachius. And that seems to be Pollock... but other places they say Abadejo is Cod, and Pollock seems not to be Cod. Does anyone else have a better answer for this fishy question? I'm hoping for my "gringo discount", ie: a free coffee next time I go back that to restaurant. |
| "Eating fish in Uruguay/Argentina"
Oh don't even get me started on their range of fish! Uruguay is very much a meat eating country but along the coast you can find great mussels and prawns, I've never been impressed by the fish though.Its seems every type they do is just bland white fish without a definite name. I've seen a lot of "lenguado" which is sole, and then there is the infamous "merluza" which is apparently hake, though I have had multiple different varieties of this so-called hake. I think here fish is just fish, whereas they will go in to intricate detail listing the different cuts of beef! |
| "Abadejo"
Abadejo is in the cod family, thatīs why it is often (wrongly) translated as cod fish. But it is not a cod like we know it. Cod is called bacalao which you seldom find in Uruguay, and if you find it it would normally be dried and imported (but really good!). Abadejo is pollock. In English pollock refers to 2 very similar fishes, both relatives to cod. *The Norwegian fisher lady :) |
| "Bacalao."
Yes, but in many fisheries in Uruguay they sell what they call "bacalao nacional" which it is not cod at all, but just salted dried Shark coming from Rocha. Looks like bacalao but it isn't. |
| "Fish in Uruguay."
I hadn't noticed before, but I think Elaine is right in that in most Uruguayan minds, different cuts of beaf counts as completely different meals, but different type of fish is just fish. There are a lot of varieties to choose for, though. The most common you can find is merluza, brotola, pescadilla, corvina, pejerrey, abadejo, lenguado and cazon. But there are others. To get really good fish it's better to buy it directly from the fishermen, and not from a supermaket or the feria. The best fish is in Maldonado and Rocha. In Punta del Este and Piriapolis, you can buy it just taken from the sea in their respective ports. In Montevideo, I only by fish in the fisheries of the Puerto del Buceo, and occationally, in one of the other fish posts along the rambla. |
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